Mexican Street Corn Casserole
Equipment
- Large mixing bowl
- 9×13 baking dish (or 8×8 for thicker result)
- Whisk or silicone spatula
- Measuring cups & spoons
- Sharp knife & cutting board
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- 2 eggs
- 4 tbsp melted butter
- 1 cup shredded cheddar cheese
- ½ cup cotija cheese or feta if needed
- ¼ cup mayonnaise
- 1 jalapeño finely chopped (optional)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper to taste
- Fresh cilantro chopped (for serving)
- Lime wedges for squeezing on top
Instructions
- Mix the base. In a large bowl, whisk together eggs, sour cream, melted butter, mayonnaise, chili powder, paprika, and garlic powder. Fold in the Jiffy mix until just combined. Pro Tip: Don’t over-mix — the casserole stays fluffier this way.
- Add the corn and cheese. Stir in whole kernel corn, creamed corn, cheddar cheese, and jalapeño if using. The mixture will be thick, creamy, and slightly lumpy — perfect.
- Fill the baking dish. Pour the mixture into a greased baking dish. Smooth the top lightly with a spatula.
- Bake to perfection. Bake at 350°F (175°C) for 35–40 minutes, until golden around the edges and set in the center. A little jiggle is okay — it will firm as it cools.
- Add the Mexican street corn topping. Sprinkle warm casserole with cotija cheese, cilantro, lime juice, and an extra dusting of chili powder. The aroma will be unreal.
- Serve hot and enjoy. Scoop it like a casserole, enjoy it like elote, love it like comfort food.
Notes
How to Save It for Later
- Store airtight for 3–4 days in the fridge.
- Reheat covered at 300°F for 10–12 minutes.
- Freeze up to 2 months (thaw before reheating).
- Add fresh lime juice after reheating for best flavor.
Nutrition
Calories: 285kcalCarbohydrates: 32gProtein: 7gFat: 15gFiber: 2g
Tried this recipe?Let us know how it was!